ARIEL'S FIRST ATTEMPT SPICY TOFU STIRFY (Ariel's F.A.S.T. Stirfry... ho ho ho, pun pun, yeah I just want to be Mark Bittman nom)
First off, start making some rice so it'll be done when your stirfry is. I'm very bad at timing.
Ingredients: My approach is, use however much you want. It's your food.
garlic
ginger
dried red árbol chiles
salt n' peppa
soy sauce
rice vinegar
tofu ( I use firm)
snow peas in their pods
red cabbage
brussel sprouts
chard
1. Splash some soy sauce and rice vinegar in a big pot. Crumble up your tofu with your hands (ooh kinesthetic learning!) and toss it in the pot. Dice up (or grate, whatever, I don't own a grater) your garlic and your ginger, toss that in.
2. Okay. I bought árbol chiles at Safeway because I'm ignorant and don't know my chile taxonomy. It turns out they're really really fucking spicy. So, dice them up very fine... or use less spicy chiles if you're that kind of girl.
3. Let that all simmer/saute on medium-ish heat while you chop up some red cabbage (I used about half a head) and some brussel sprouts (or sprout, rather, I didn't use very much because I discovered exactly how spicy they are raw). Throw those in. Throw in your snow peas.
4. Cover and let that simmer for awhile, adding more spices (like pepper) as you see fit. I splashed on more soy sauce pretty much continuously, but that's because I'm addicted to sodium.
5. Now chop up the red chard. Not very small pieces, because it wilts in the pot. When you put it in, stir the whole mess up so the chard is kind of at the bottom. Then cover and let simmer for a few minutes until the chard has wilted.
6. Serve!
Turned out pretty good, but next time I'd use more tofu in proportion to the veggies, and I'd use waaay more garlic than I did. And I'd magically become better at making rice that isn't a total soggy failure. But you know, it's a start.
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